"This was inspired by one of my best friends, Carrie, who had a single reguest: yummy, straightforward comfort foods with less packaging fuss. She got it, all stacked together and simply tied with a bow."
–Katrina

Tray a Caramel Pairing at your next soirée.

Savor our Maple caramel alongside steaming Canadian maple-cured bacon. True Canadian bacon is not precooked or smoked and arrives rolled in golden cornmeal. Some Americans still refer to it as peameal bacon.

Follow a bite of the Verde caramel with a shot of Mezcal from Oaxaca. Not to be confused with tequila, the distinctive smoky taste of Mezcal comes from baking agave nectar in underground wood ovens.

Taste the Blush caramel with fresh pluots (pronounced plu-oohs)—juicy plum-esque bites complement this salted caramel. Pluots are one part plum and one part apricot with smooth skin.

Pucker up to our Tarte caramel with a tall glass of fresh blood orange juice and Campari on the rocks. Slice open a blood orange and lick the sweet-tart juice of their magenta-colored flesh.

Pair the Leather caramel with room temperature bubbly sparkling water and a squeeze of Meyer lemon. The citrus notes of the cocoa nibs exercise their presence with this mildly acidic fruit, delicate cacao sings.